Place the butter in the casserole and slowly add the well-diced shallot, let it sweat, add the morel mushrooms and the grated nutmeg; flambé and add the double cream, the stock and let it reduce; add salt and pepper and add the Pedro Ximénez.

Add salt and pepper to the venison yearling loins; sear in the pan; put the sauce on the plate and the venison loins on top.